Denver Omelet Breakfast Casserole

As a Colorado girl, you think I’d know how to make a Denver omelet. But that’s not the case. I found myself one morning Googling "Denver omelet."

It turns out a Denver omelet calls for peppers, onions, ham, and sharp cheddar cheese. Reading this, I scrunched my nose. Ham in sandwiches, sure. But ham in an omelet? I was not convinced. But, I was determined to make a Denver omelet. Or at least something like it, because what I really wanted to make was a breakfast casserole that we could keep in the fridge all week and eat each morning. (I’ve become lazy with cooking in the morning lately, so having something already made is key to eating a good breakfast). The only other requirements? Hash browns. Because hash browns are awesome (I know I don't need need to tell you that).

I took a few notes, and headed to the store with a vague idea of a casserole in my mind. 

Walking through the butcher section, I perused various types of ham, but just couldn’t bring myself to do it. I opted for chorizo instead. You can do either--it’s really whatever suits your fancy. Either way, you’ll end up with a hearty vibrant casserole inspired by the Denver omelet. 

This make-ahead-breakfast was such a winner in our house that it is sure to become a regular. And the best part? Well, I think it was the hash brown base! Not usually part of a Denver omelet, but worth adding in. 

So, if you’re trying to feed breakfast to a crowd this week, or just trying to get ahead of your own schedule, this casserole is your answer! 

Denver Omelet Breakfast Casserole

Published December 26, 2017 by Caitlin Sherwood

Serves: 4-6   |    Total Time: 45 minutes

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Ingredients:

• 1 tablespoon coconut oil or butter, plus more for greasing pan
• 2 cups thawed frozen hash browns or shredded potatoes 
• 1/2 yellow onion, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1 link or 1/4 cup diced chorizo sausage, sliced into 1/2-inch pieces (traditional would be cured ham, but I prefer chorizo)
• 6 eggs
• 1/4 cup milk of choice 
• 1/4 teaspoon salt, divided 
• 1/4 teaspoon black pepper, divided
• 1/2 cup shredded sharp cheddar cheese
• Cilantro for garnish

Directions:

1. Preheat oven to 375°F, and generously grease a 9x16 inch baking dish.
2. Place thawed shredded potatoes in the pan, and gently press into an even layer on the bottom. Season with half of the salt & pepper. Set aside.
3. Heat coconut oil in a skillet over medium heat on the stove. Add sausage pieces, and cook until browned. Use a spatula to transfer sausage to the baking dish, spreading in an even layer over the potato layer.
4. Now, sauté the onion and bell peppers in the skillet, adding additional coconut oil if the skillet is dry. Sauté until the onions are transparent. Then, transfer onion and pepper mixture to the baking dish, spread in an even layer and mixing with the sausage.
5. In a medium mixing bowl, combine the eggs, milk, and remaining salt & pepper. Whisk until frothy, and then pour egg mixture into casserole pan. Bits of bell pepper and sausage should still be visible, but the egg mixture should be evenly distributed through the pan.
6. Place pan in oven and bake for 20 minutes. At the 20 minute mark, pull the casserole from the oven, top with cheese in an even layer, and bake for 5-10 more minutes, until cheese is bubbling and the casserole is cooked through.
7. Allow to cool 5 minutes, and then top with cilantro for garnish. Serve hot. (Hot sauce is great on this casserole, if you like hot sauce on your eggs!)

Homestyle Sausage, Potato & Spinach Soup

On a cold and misty day, my mom and I meandered down a paved path in the bay area. My mom stopped on the side of the path and held a tree's leaves between her fingers. "Laurel trees," she explained, and when I still didn't quite get it she said, "Bay Leaves."

I've never given bay leaves their dues: they are easy to skip, as a whole pot of soup usually only calls for one or two leaves. They are subtle, so skipping them is never the end of the world. But delicate flavors have always ranked high in my mom's book: florals, herbals, and creams. 

In the winter she'd make soups with leeks and kielbasa, and stir in cream or (and) shredded provolone at the last minute before turning off the heat. She never skipped the bay leaves. 

This soup is an ode to that day, when I discovered how beautiful laurel trees are and remembered why bay leaves are so important. It is nothing fancy: onions, potatoes, sausage, and spinach in a creamy broth. But simplicity is key here, as you can throw it all in the pot (along with two bay leaves), and let it simmer while you change into slippers, pour a glass of wine, or nibble on a cheese plate. 

Winter officially "arrives" this week, which makes it the perfect time to make a simple cozy soup. Bites of spicy sausage and slurps of flavorful broth will warm you to the bone.

Homestyle Sausage, Potato & Spinach Soup

Published December 19, 2017 by Caitlin Sherwood

Serves: 8   |    Total Time: 30 minutes

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Ingredients:

• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced small
• 1 tablespoon coconut oil 
• 4 sausages (about 1/2 pound); I used Teton Waters Ranch Hot Links (available at Costco) but you can experiment here. Try kielbasa or spicy Italian to mix it up!
• 2 cups new potatoes, quartered 
• 2 large carrots, diced small
• 2 bay leaves
• 4 cups chicken broth
• 1/2 teaspoon black pepper 
• 1/2 teaspoon salt 
• Dash cayenne 
• 1 cup heavy cream 
• 4 cups baby spinach 

Directions:

Instant Pot Instructions:
1. Heat coconut oil in the bottom of your Instant Pot on the sauté setting. Add diced onion, minced garlic, and celery and sauté, stirring occasionally, for 5 minutes.
2. Slice sausages into bite sized pieces, and add to pot, browning for 3-5 minutes. Then, add potatoes, carrots, bay leaves, broth, pepper, salt and dash of cayenne.
3. Turn Instant Pot to Soup setting, seal lid, and set timer for 10 minutes.
4. When the timer goes off, release pressure and open pot. Stir in spinach and cream. The spinach will wilt from the heat of the soup. Add additional salt & pepper to taste, and serve hot.

Stove Top Instructions:
1. Heat coconut oil in the bottom of a large soup pot over medium-high heat. Add diced onion, minced garlic, and celery and sauté, stirring occasionally, for 5 minutes.
2. Slice sausages into bite sized pieces, and add to pot, browning for 3-5 minutes. Then, add potatoes, carrots, bay leaves, broth, pepper, salt and dash of cayenne.
3. Bring soup to a simmer, and place lid on pot. Simmer for 20 minutes, or until potatoes are tender.
4. Turn off heat and, stir in spinach and cream. The spinach will wilt from the heat of the soup. Add additional salt & pepper to taste, and serve hot.

Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

My good friend had a butternut squash pie making craze last year, and while he seems to now be over that caramelly, cinnamon-y flavor, I'm still stuck on it. 

What I needed though, to really make the ultimate butternut squash pie, was an alternate crust. I've always been partial to graham cracker crusts (the kind you find on many cheesecakes) but wanted to keep this recipe from-scratch and grain-free.

Pondering this crust dilemma brought me to pecans. It wasn't sure pecans would work in place of graham crackers, but I had a hunch. I was nervous about it, putting the pie into the oven. A few friends stopped by and I explained to them it was just an experiment and could go terribly wrong. 

Out of the oven it came and I was, even then, a little nervous. I took pictures, serving everyone else, and then grabbed the last piece for myself, topping it with an oversized dollop of whipped cream.

It was my butternut-pie-making-friend who said it first: a crust made of pecans is like a butternut pie inside of a pecan pie. A custardy filling nestled inside a crunchy, sweet, nutty shell. The butter and sugar caramelized in the oven while the pecans toasted, making something so delicious it stole the show, even from the pie filling itself. 

In this pie, crust is no longer just a vehicle for transporting filling. It's a part of the experience, as must as every other ingredient. 

Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

Published December 15, 2017 by Caitlin Sherwood

Serves: 8   |    Total Time: 1 hour 15 minutes

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Ingredients:

For the crust:
• 2 cups pecans 
• 1/3 cup packed light brown sugar or coconut sugar
• 4 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon 

For the filling:
• 10 ounces frozen cubed butternut squash, thawed
• 1/4 cup packed light brown sugar or coconut sugar
• 1/4 cup wildflower honey
• 2/3 cup half-and-half 
• 1-1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt 
• 3 eggs
• 1 tablespoon butter, melted 
• 1 teaspoon vanilla extract 

To serve:
• 1/2 cup heavy whipping cream
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F, and grease an 9-inch ceramic or glass pie pan .
2. Put pecans in a food processor and pulse to grind them into a fine crumb. Scrape sides frequently to ensure even chopping. Few larger chunks should remain (several are ok but for the most part you are looking for an even, fine crumb). Scrape pecan crumbs into a bowl, and add sugar and melted butter. Use a spatula to stir until everything is combined and crumb should stick together when squeezed between two fingers. Now, press crumb mixture into prepared pie pan, working it up the sides and into an even layer along the bottom to form a crust. Tip: use the flat bottom of a glass to make a smooth bottom. Make sure there are no gaps or cracks, and then set aside.
3. In a blender, combine: thawed butternut squash, sugar, honey, half-and-half, cinnamon, nutmeg, ginger, salt, eggs, melted butter, and vanilla. Puree until completely smooth, scraping sides down as needed. Then, allow mixture to rest for 5 minutes so any air bubbles have time to float to the top.
4. Pour butternut mixture into prepared pie shell, filling it until almost—but not quite- full (shoot for 90-95% full). Place in oven and bake for 45-55 minutes, until custard filling jiggles slightly in the middle but not at the edges. Turn heat off, and allow pie to cook in oven with the door open for 10-15 minutes. This super slow cooling method will prevent the custard filling from cracking.
5. While the pie cools, make the whipped cream. Add heavy cream to a bowl and whip with an electric mixture until it beings to hold peaks. Add vanilla, and beat 30 more seconds.
6. Serve pie with dollops of whipped cream (ice cream would be good as well!).